Crepe Quiche Lorraine Recipe : Alton Brown : Recipes : Food Network

Ingredients

  • 1 large egg
  • 6 tablespoons whole milk
  • ½ cup all-purpose flour
  • 1 ½ tablespoons unsalted butter, melted, plus more for the pan
  • 2 tablespoons chopped fresh herbs
  • 1/8 teaspoon kosher salt
  • 1 teaspoon unsalted butter
  • + 6 more ingredients
    • ¼ cup sliced onion
    • 2 strips bacon, cooked and crumbled
    • 4 large eggs
    • 6 ounces whole milk (¾ cup)
    • Kosher salt and freshly ground pepper
    • 1 ounce cheddar cheese, shredded (about ¼ cup)

Make the crepes: In a blender, combine all of the crepe ingredients (except the butter for coating the pan) and 1/4 cup water. Pulse 10 seconds. Place the crepe batter in the refrigerator for 1 hour; this allows the bubbles to subside so the crepes will be less likely to tear during cooking. The ...

View full recipe at SpringPad

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